Portobello Mushroom Lentil Soup Recipe

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Ingredients:

Serving

2 cups chopped portobello mushrooms
1 green bell pepper, chopped
1 small red onion, chopped
1 tbsp olive oil
4 cloves garlic, chopped
1 (6 oz) can tomato paste
6 cups chicken broth
4 tsp dried basil , or to taste
1 1/2 cups dried brown lentils, rinsed and drained
salt and pepper to taste
1/4 cup cooking sherry
grated parmesan cheese

Directions:

Heat oil in a large pot over medium heat. Add mushrooms, green pepper, onion and garlic, and saute until tender, about 5 minutes. Pour in the chicken broth, and stir in the tomato paste. Bring to a boil, and add the lentils. Reduce heat to low, cover, and simmer for about 15 minutes. Season with basil, salt and pepper. Cover and simmer for another 15 minutes.
Ladle into bowls, and top each bowl with 1 tablespoon of sherry and sprinkle with Parmesan cheese to taste.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	189.62 Kcal (794 kJ)
Calories from fat	19.25 Kcal
		% Daily Value*
Total Fat	2.14g	3%
Sodium	654.3mg	27%
Potassium	565.01mg	12%
Total Carbs	27.42g	9%
Sugars	3.26g	13%
Dietary Fiber	12.42g	50%
Protein	10.94g	22%
Vitamin C	30.4mg	51%
Vitamin A	0.4mg	12%
Iron	51.6mg	287%
Calcium	52.4mg	5%

Amount Per 100 g
Calories	60.55 Kcal (254 kJ)
Calories from fat	6.15 Kcal
		% Daily Value*
Total Fat	0.68g	3%
Sodium	208.92mg	27%
Potassium	180.41mg	12%
Total Carbs	8.76g	9%
Sugars	1.04g	13%
Dietary Fiber	3.96g	50%
Protein	3.49g	22%
Vitamin C	9.7mg	51%
Vitamin A	0.1mg	12%
Iron	16.5mg	287%
Calcium	16.7mg	5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.